French Chocolate Éclairs

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If you know of a gooey, chocolaty baked confection more fabulous than a French Chocolate Éclair, do let me know because I can’t think of one! They’re so decadent, they must be difficult to make, right? Au contraire! If you can stir a few ingredients together and squeeze a plastic bag (more on that later), you can make this heavenly dessert.

Fun variation: Instead of the French vanilla cream filling used below, consider filling these decadent treats with English Lemon Curd. Either option is delicious! Let’s get started!

Ingredients (Makes 30 mini Éclairs)

For the éclair shells:

1/2 cup real butter

1 cup water

1 cup flour Continue reading

Lemonade Bundt Cake

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Lemonade Bundt Cake

Have extra summer squash lurking in your garden? Here’s a fun, summery way to enjoy this plentiful veggie! This recipe works for zucchini, too.

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Yellow Summer Squash

Ingredients (Makes 1 Bundt cake or 2 loaves)

1 1/2 cups grated yellow summer squash, such as patty pan squash (cut the peel off before grating if the peel is tough)

1 teaspoon lemon extract

1 cup applesauce

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Patty Pan Squash, peeled

1/2 cup vegetable oil

2 eggs

1 cup sugar Continue reading

Wisconsin Cream Puffs

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Wisconsin State Fair opens this week, and of the many indulgent foods available at the fair, cream puffs reign supreme. On average, Wisconsin State Fair sells… wait for it… 350,000 cream puffs during the 11 day event.

Cream puffs are stone simple to make. Really. They fall into my favorite baking category, “looks complicated but is really easy!” Go on, play in the kitchen for a little while, and dazzle your friends with an amazing dessert at your next backyard cookout!

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Dough after eggs are mixed in

Ingredients (Makes 30 small or 10 “Wisconsin State Fair sized” cream puffs)

1/2 cup real butter

1 cup water

1 cup flour Continue reading

Tsubuan Anko (Japanese Sweet Red Bean Paste)

WIN_20160628_153501Anko, or sweet red bean paste, is a very common ingredient in Japanese desserts – it’s a much more common ingredient than chocolate. Anko is made from little red adzuki beans, and as we’ll see in the recipe below, it’s pretty simple to prepare. Anko may be smooth (Koshian) or more textured (Tsubuan). While both are delicious, the textured version is easier to prepare, so that’s what we’re making Continue reading

Pumpkin Applesauce Cake

WIN_20160421_200343Low fat and vitamin packed, Pumpkin Applesauce Cake makes an awesome dessert item or star of Sunday brunch. This cake is so tasty it hardly needs frosting. But – just to be safe – we’ve topped our Pumpkin Applesauce Cake with an awesome cinnamon cream cheese frosting. You’re welcome.  😉  Enjoy!

WIN_20160421_181139Ingredients (Makes a 9 x 13 inch sheet cake, serves 20)

2 cups pumpkin puree

1 cup applesauce

1/4 cup vegetable oil Continue reading

Springtime Chocolate Truffles

WIN_20160313_171730At Crowded Earth Kitchen, we love chocolate truffles. They’re ridiculously easy to make, beautiful when dipped in chocolate coating, and make lovely hostess gifts. This recipe for Springtime Chocolate Truffles is so easy – what are you waiting for?

Ingredients (Makes about 36 truffles)

4 ounces bittersweet baking chocolate

1/2 cup semisweet chocolate chips Continue reading

Lemon Peeps Pie

WIN_20160325_113521I began today’s kitchen adventures with every intention of making a lemon meringue pie. I had a few beautiful little Meyer lemons to use up, and a ready-to-bake pie crust (no apologies) in my fridge. When I got to the part where I should have beat egg whites into meringue, I got to thinking…

It’s almost Easter…

Marshmallow is sort of like meringue…

and those little Peeps chicks are cute!

So, here we are. Lemon Peeps Pie is lemony, marshmallowy, cute, and delicious. Have a sense of humor, and have a Happy Easter!

WIN_20160325_110948Ingredients (Serves 8)

1 baked pie crust (follow directions on a refrigerated crust, or buy a pie crust from the baking aisle at the market)

1 1/3 cups sugar

1/4 teaspoon salt

3 tablespoons corn starch Continue reading